This is a great meal for either lunch or dinner. You can serve it plain, or you can dress it up with as much produce as you’d like.

Ingredients

2-3 lbs. thinly sliced roast beef
1 bottle of your favorite BBQ sauce
1 pkg. Sandwich rolls

Directions

1. Pour about a quarter of the sauce in the bottom of your slow cooker. Add the meat, then more sauce, layering until all the meat and sauce is in the slow cooker.
2. Cook on low for 6-8 hours, or on high for 4 hours. The meat should shred at the touch of a fork when fully cooked.

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Ingredients

Crust
1 ½ Cups of mini pretzels [crushed]
¼ Cup of sugar
4 Tablespoons of melted butter

Filling

1 Can sweetened condescended milk
3 Eggs
1 Cup Jose Cuervo Golden Margarita Mix
2 Limes zested and juiced

Directions for crust

1. Mix all ingredients for the crust
2. Press into pie pan
3. Bake in Oven at 350 degrees for ten minutes

Directions for filling

1. Mix ingredients for filling
2. Pour into prepared crust
3. Bake at 325 degrees for 30 minutes
4. Refrigerate
5. Garnish with whipped cream

This casserole made a great compliment to the Holiday Berry Chicken last year. Not only was it super easy to make, but it added color to my table. You can use the standard brocolli, carrots and cauliflower veggie mix or use one that contains red bell pepper for added flavor and color.

Ingredients

1 16oz. package of frozen broccoli, carrots and cauliflower, cooked
1 can Cream of Mushroom Soup
1 8oz. package, garden vegetable cream cheese, room temperature
1 cup seasoned croutons

Directions

1. Place cooked vegetables into a large bowl.
2. Add the soup and cream cheese. Stir until mixed thoroughly.
3. Transfer to a 1-quart greased baking dish.
4. Top with the croutons and bake, uncovered, at 375º for 25 minutes or until bubbly.